Cranberry, Orange And Pistachio Scones - cooking recipe

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange rind
6 tablespoons butter
1/3 cup Splenda granular
3/4 cup nonfat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nut

Preparation

Preheat oven to 425 degrees.
Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
Add butter and with a pastry blender, cut in butter until mixture is crumbly.
Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
Stir in cranberries and chopped pistachio nuts.
On a lightly floured surface, pat the dough to a 3/4 inch thickness and cut with a 2-1/2 inch round biscuit cutter.
Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
Serve hot from the oven with orange marmalade.